1 garlic clove, finely grated
⅓ cup extra-virgin olive oil
¼ cup red wine vinegar
½ tsp. crushed dried oregano
Pinch of crushed red pepper flakes
3 Italian long sweet peppers, thinly sliced into rounds
1 small red onion, thinly sliced, rinsed
1 14-oz. can artichoke hearts, drained, patted dry, halved
1 8-oz. ball fresh mozzarella, torn into pieces
4 oz. salami, preferably fennel, thinly sliced
Kosher salt, freshly ground pepper
2 cups basil leaves
Mix garlic, oil, vinegar, oregano, and red pepper flakes in a large bowl. Add sweet peppers, onion, artichokes, mozzarella, and salami and toss to coat; season with salt and black pepper. Let sit, tossing occasionally, at least 15 minutes.
Zest half of lemon over salad and add basil; toss to combine. Season with more salt and black pepper if needed.